You have probably eaten or at least heard of Yakisoba (焼きそば). It is a dish of Chinese origin, but it became very popular and gained fame as a Japanese dish. The word Yakisoba literally means “fried noodles.” This dish is widely consumed and appreciated in many parts of the world.
Yakisoba is a simple dish, basically made with stir-fried noodles with vegetables and meats. Always well-seasoned and with a specific sauce, similar to Worcestershire sauce, but thicker. Let’s learn a little about the history of this dish and how it arrived and became popular in Japan.
Don’t ask me why in Portuguese they had to add an S to the word yakisoba… Let’s keep both forms in the article for variety…
Table of Contents
The origin of yakisoba in Japan
As already mentioned, contrary to what one might imagine, the origin of the dish is Chinese. The Chinese noodle called “Chuukamen” used in “Yakisoba” was introduced in Japan during the Edo Period. This noodle was only popular among the nobility, as access to it was not easy for the general population. However, during the Meiji Era, with the opening of ports, things began to change.
During this period, many Chinese neighborhoods began to emerge in port cities, and soon typical restaurants started serving Chinese noodles. This contributed to the gradual spread of the dish throughout the country. Soon, adaptations were made to the dish by the Japanese.
For example, right after the end of World War II, yakisoba became a practical and cheap food. A lot of chopped cabbage was mixed with the Chinese noodles, everything was steamed, and then Worcestershire sauce was added.
This yakisoba was able to quickly satisfy hunger during a time of food rationing. Generally, Yakisoba was mostly seasoned with Worcestershire sauce or soy sauce. Later, the “Yakisoba Sauce” became standardized throughout the country.
Curiosities about Yakisoba
Although Yakisoba has soba in its name, the main noodle used in the recipe is actually “Ramen.” There is also a variation using udon noodles called “Yakiudon.”
One of the biggest differences from the Chinese preparation is that the dish is greasier, unlike the Japanese preparation. The typical ingredients from each country also differ.
The Japanese also invented a hotdog-style bread filled with yakisoba itself. It may sound strange, but I had the chance to try it and found this combination of dough with dough delicious.
Generally, in the Japanese preparation, ingredients such as cabbage, carrot, broccoli, onion, leek, seaweed powder, oyster sauce, furikake, among others, are used. It can be served with chicken, beef, and pork, as well as shrimp, squid, and other seafood.
Yakisoba is not only very tasty but also nutritious, and the mix of flavors is very noticeable to the palate and appreciated by people all over the world.
How to prepare Yakisoba
Below we will see a simple recipe for how you can prepare your own Yakisoba. Recipes can vary and be diversified; we provide two, one in video and another in text.
Ingredients
- 300 g of yakisoba noodles;
- 1 tablespoon of oil;
- 1 large onion, chopped;
- 250 ml of yakisoba sauce;
- 1/2 small bunch of broccoli;
- 1/2 small bunch of cauliflower;
- 6 tablespoons of soy sauce;
- 400 g of thinly sliced meat (tenderloin, round, or flank);
- 1 carrot, sliced;
- 100 g of mushrooms (optional);
Preparation method:
- 1- Cook the noodles with salt to taste;
- 2- In another pan with oil, sauté the onion;
- 3- Add all the other ingredients and season with soy sauce;
- 4- Add the yakisoba sauce and let it cook until the vegetables are cooked. (if you don’t have yakisoba sauce, use soy sauce);
- 5- Add the noodles, mix well, and it’s ready;
There is a specific noodle for yakisoba that is not the kind you find in any market that looks like instant noodles. A real soba-style noodle; if you can find it, your recipe will be much better.
Yakisoba sauce recipe
If you want to make yakisoba sauce yourself, we will leave a recipe for the sauce ingredients below. Just use these measurements to make your own sauce.
- 1 teaspoon of sugar;
- 1 teaspoon of aji-no-moto;
- 3 tablespoons of soy sauce (shoyu);
- 3 tablespoons of oil;
- 3 tablespoons of mirin (cooking sake);
- 1 teaspoon of hondashi;
- salt and sesame oil to taste;
- cornstarch to thicken;
- 2 medium glasses of water;
I hope you enjoyed the article! Do you like yakisoba? Or have you never eaten it? Leave your thoughts on this dish in the comments and share it with your friends.
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